Spicy Roswell-Inspired Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A smoky, hearty chili featuring black beans, sweet corn, and a blend of smoky spices, inspired by the vibrant flavors found in Roswell's Southwest cuisine. This Latin American-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each), drained and rinsed black beans
• 1.5 cups fresh or frozen corn kernels
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder. Cook for 1 minute until spices release aroma.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes with juices, 2 cans (15 oz each) drained and rinsed black beans, 1.5 cups corn kernels, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chili thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Serve hot with optional toppings like sour cream or shredded cheese.